Vegetarian Cabbage Rolls Recipes

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

Steps:

• Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
• Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
• When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
• Preheat oven to 375°F.
• Divide filling mixture into six equal parts.
• Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
• Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
• Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
• Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
• Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
• Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

Steps:

• Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain.
• Bring water, margarine and soup mix to a boil.
• add rice, lentils, carrot, onion and herbs.
• stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes).
• Blanch (using hot cabbage water)and peel tomatoes.
• Blend tomatos with sugar, salt and pepper.
• Cover bottom of baking dish with 1/4 of tomato mixture.
• Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture.
• Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred.
• Let rest for 20 minutes and removed top leaves before serving.

Steps:

• Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
• When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
• Boil the rice until just tender; drain and set aside.
• Fry the onions in the butter until softened.
• Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
• Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
• Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
• Heat the oven to 400°F.
• Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
• Pour enough juice or stock over the top to cover them.
• Sprinkle lightly with remaining paprika.
• Cover and bake in oven for 20 minutes.
• Remove cover and bake for another 10 minutes to brown the cabbage lightly.

Steps:

• Remove outer wilted cabbage leafs.
• Place cabbage in a microwaveable bowl with a tiny amount of water and cover with plastic wrap. Make a small hole to let steam out.
• Place in microwave and cook on high for 5 minutes.
• Take the cabbage out and turn it over in the bowl, re-cover and cook on high for another 5 minutes.
• Remove and let cool.
• Use 2 tablespoons of margarine to "grease" a casserole dish (a lasagna pan is about the right size). Place aside.
• Once the cabbage has cooled carefully remove each leaf one by one and lay aside ready to be stuffed.
• Rinse the rice under cold water and boil it until tender (hint: for some reason I can never make perfect rice so I boil it in more water than necessary, then drain and rinse it once it's cooked. This way I get rid of all the extra starch and the rice texture is great, not gluey which I hate).
• Once the rice is prepared set it aside also.
• In a separate skillet add half the the margarine and melt at low heat.
• Add all the chopped onions and sautée at low heat until they turn very light brown.
• In a bowl, mix the rice, the onion mix, salt and pepper.
• Now, one at a time, place a small amount of rice mixture into each cabbage leaf (Note: the volume of mixture will change depending on the size of the cabbage leaf). Starting at the bottom of the cabbage leaf, start rolling it by completing one full roll, fold the sides in, then complete rolling.
• Place each cabbage roll in the greased dish and cover with tin foil.
• Cook at 375° for at least 50 minutes or until the cabbage rolls start lightly browning.
• Serve with a veggie burger, or veggie meatloaf and some veggie gravy. Yum!